Indian Seviyan Kheer (Instant Pot)
Make creamy Indian seviyan kheer with vermicelli, milk, sugar, and cardamom. This easy vermicelli kheer recipe is perfect for festivals and family desserts.
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Servings: 4 People
Calories: 247kcal
Ingredients
- 1 Teaspoon Ghee
- 1 Cup Roasted Vermicelli
- 1 Litre Whole Milk Full-Fat Milk
- 2 Tablespoons Slivered Nuts
- 5-10 Raisins optional
- ⅓ Cup Sugar
- ½ Teaspoon Cardamom Powder Add more if you like stronger flavor of cardamom
- 5-6 Strands Saffron
- 1 Tablespoon Slivered Pistachios For garnishing
- 1 Tablespoon Rose Petals For garnishing
Instructions
Seviyan Kheer In Instant Pot
- Make sure the metal insert, lid, and ring are properly cleaned and dried of the instant pot, before making this kheer.
- Press Sauté mode on your Instant Pot, and press Start.
- Add ghee, and once the ghee melts, add slivered nuts, raisins and roasted vermicelli. Roast it for about 30-45 seconds until fragrant.
- Now add the milk. Next, add sugar, cardamom, and saffron strands. Stir everything.
- Press Cancel on The Instant Pot.
- Close the Instant Pot Lid with the vent on sealing position. Press Porridge. Manually set the timer for 8 minutes.
- One the Instant Pot beeps, open the lid once the pressure releases naturally.
- Adjust the consistency to your liking. I love thick, creamy pudding like seviyan kheer.
- Saute for 2 minutes if you want a thicker kheer.
- For thinner consistency, add milk and adjust the consistency to your liking.
- Serve the seviyan kheer warm, garnished with extra pistachios and rose petals. You can also refrigerate it and enjoy it chilled.
Notes
- For stovetop instructions refer to the section : How To Make Seviyan On the Stovetop.
Nutrition
Serving: 1Serving | Calories: 247kcal | Carbohydrates: 31g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 100mg | Potassium: 436mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 0.3mg